Job Summary
The Hot Food Team Leader is responsible for managing the daily operations of the Hot Food Department, ensuring high food quality, hygiene, customer satisfaction, sales growth, and effective team performance. The role includes supervising staff, maintaining food safety standards, minimizing wastage, and achieving departmental targets.
Key Responsibilities1. Operations Management
- Supervise the daily operations of the Hot Food Department.
- Ensure food is prepared, displayed, and served according to company standards.
- Monitor food quality, freshness, and presentation throughout the day.
- Ensure timely production based on customer demand.
2. Team Supervision
- Lead, motivate, and supervise the Hot Food team.
- Prepare daily duty rosters and assign responsibilities.
- Train new employees on food preparation, hygiene, and customer service.
- Monitor staff attendance, discipline, grooming, and performance.
3. Food Safety & Hygiene
- Ensure compliance with food safety and hygiene regulations.
- Monitor cleanliness of the kitchen, equipment, utensils, and workstations.
- Ensure staff wear proper uniforms, gloves, hairnets, and safety equipment.
- Conduct daily hygiene inspections.
4. Inventory & Stock Control
- Monitor stock levels of raw materials and finished products.
- Prepare daily requisitions for required ingredients.
- Conduct daily opening and closing stock checks.
- Ensure proper storage using FIFO (First In, First Out) and FEFO (First Expiry, First Out) methods.
5. Sales & Profitability
- Achieve daily and monthly sales targets.
- Reduce food wastage and control production costs.
- Plan promotional items and seasonal menu offerings.
- Monitor high-selling and slow-moving products.
6. Customer Service
- Ensure prompt and courteous service to customers.
- Handle customer complaints professionally and resolve issues immediately.
- Maintain excellent product availability during business hours.
7. Reporting
- Submit daily sales, production, and wastage reports.
- Report maintenance issues and equipment breakdowns.
- Maintain records of inventory, temperature logs, and cleaning schedules.
Key Performance Indicators (KPIs)
- Achievement of monthly sales targets.
- Food wastage maintained within approved limits.
- Customer satisfaction and complaint resolution.
- Compliance with food safety and hygiene standards.
- Zero expired or spoiled food on display.
- Department cleanliness and audit scores.
- Staff attendance, productivity, and discipline.
- Accurate inventory and stock management.
Qualifications
- Diploma or Bachelor's Degree in Hospitality, Hotel Management, or a related field (preferred).
- Minimum 1–3 Years of experience in hot food production or restaurant operations.
Skills Required
- Leadership and team management.
- Knowledge of food safety and HACCP principles.
- Inventory and cost control.
- Customer service and communication skills.
- Problem-solving and decision-making.
- Time management and multitasking.
- Basic computer knowledge (Excel, POS, inventory systems).
Pay: ₹20,000.00 - ₹25,000.00 per month
Work Location: In person
